Okay. Yes. These are completely over the top. Not used to that from me, huh? Sure, I bake and make sweets, but usually with in-season fruit or when we’re craving classics like chocolate chip cookies. It’s not often that you’ll find me making drippy, ooey, gooey treats made with things like… Fluff! But sometimes, ooey and gooey are what you need. And what better “sometime” than Halloween!
The key to these cupcakes are the Chocolate Marshmallow Peanut Butter Frosting. A far cry from billowy buttercream, this thick-like-ganache frosting will remind you of candy. And with all the best flavors of all the best candy bars: chocolate, marshmallow and peanut butter. Oh yea. These sticky sweet cupcakes will knock your costume off.
Here’s how you make ‘em:
1. Bake your favorite chocolate cupcakes. I love these Devil’s Food Cupcakes.
2. Make this frosting.
3. Top iced cupcakes with crumbled peanut butter cups.
Then, eat with abandon. Because, sometimes, you just need to.
PS: Fluff is made with corn syrup, not high fructose corn syrup. They are different. And while that doesn’t mean Fluff is a health food, I have occasionally used corn syrup, available in many supermarkets, for baking and candy making. That makes me (slightly) more comfortable with it as a “sometimes” treat. If you don’t feel the same way, consider using ricemellow creme as a substitute. It’s a vegan marshmallow creme that contains brown rice syrup instead of the corn variety.
And, yes, making health notes about Chocolate Marshmallow Peanut Butter Frosting is my version of moderation. [Cue poking fun of One Hungry Mama.]
Chocolate Marshmallow Peanut Butter Frosting
makes about 2 1/2 c frosting, enough for 1 doz large cupcakes
2 c marshmallow creme like Fluff or Ricemellow Creme
1/2 c salted butter (1 stick)
4 oz unsweetened chocolate
1/2 c peanut butter
1/2 c milk
5 c powdered sugar
1 c powdered milk (you can substitute another cup of powdered sugar, but that makes this too sweet for me)
1 Tbsp vanilla extract
1. Melt marshmallow creme, butter, chocolate and peanut butter in a pot with the milk, whisking occasionally to make sure you get a smooth consistency.
2. Transfer marshmallow mixture to a mixing bowl and, using an electric mixer, mix on medium speed, adding powdered sugar, and then powdered milk (if using), a bit at a time. Keep mixing until frosting gets fluffy. Add vanilla and fold in. Refrigerate for at least 30 minutes before using (or you’ll have a melty mess everywhere!)
*Note: If you refrigerate this long enough, it will get quite hard. Make sure to leave time to allow the frosting to return to room temperature before you frost your cupcakes. Or you can put the frosting in the microwave for a few seconds and it’ll soften up beautifully.